Caribbean mussel and shrimp pan

Ingredients for 4 servings:

• 400 g shrimp(s)
• 400 g mussels
• 3 cloves garlic
• 1 m.-sized onion(s)
• 1 tsp ginger puree
• 2 tsp coriander
• 1 tsp turmeric
• ½ tsp chili powder
• 2 tbsp Clarified butter or ghee
• 2 tbsp vinegar (white wine vinegar)
• 2 tbsp tomato puree
• 350 ml coconut milk
• Salt and pepper, freshly ground

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Coconut Shrimps & Mussels

Cook the shrimp and mussels in a broth for about 10 minutes until tender. Remove the mussel meat from the open shells with a fork, peel the shrimp, and remove the intestines. Place both in a bowl with a little broth and keep warm. Finely chop the onion and garlic. Mix the spices with the vinegar and tomato puree to form a paste. Heat the clarified butter in a saucepan or, ideally, in a wok, and sauté the onions and garlic. Add the spice paste and cook for 2-3 minutes, stirring constantly. Then deglaze with the coconut milk and bring back to a boil. Reduce the heat, add the mussel meat and shrimp, and simmer gently for about 5 minutes. Serve with Caribbean rotis (tortilla-like flatbreads) and a good white wine.